双酶法提取大蒜水溶性膳食纤维及其抗氧化活性分析

Extraction of Water Soluble Dietary Fiber from Garlic by Double Enzyme Method and Analysis of its Antioxidant Activity

以大蒜为原料,采用双酶法提取大蒜水溶性膳食纤维,研究纤维素酶加酶量、木瓜蛋白酶加酶量、酶解时间、酶解温度对大蒜水溶性膳食纤维得率的影响,并对其抗氧化活性进行分析。结果表明,大蒜水溶性膳食纤维最佳提取条件为纤维素酶添加量2.2%,木瓜蛋白酶添加量2.2%,酶解时间180 min,酶解温度55℃,大蒜水溶性膳食纤维得率32.06%。大蒜水溶性膳食纤维对对O2-自由基和DPPH自由基均表现出较强的清除能力,且随其质量浓度的增加清除率增大,呈良好的量效关系。因此,大蒜水溶性膳食纤维是一种优质的食物纤维,可作为食品添加剂应用。

In this experiment,garlic was used as raw material to extract water-soluble dietary fiber from garlic by double enzyme method.The effects of cellulase dosage,papain dosage,enzymolysis time and enzymolysis temperature on the yield of garlic water-soluble dietary fiber were studied,and its antioxidant activity was analyzed.The results revealed that the optimum extraction conditions were cellulase 2.2%,papain 2.2%,enzymolysis time 180 min,enzymolysis temperature 55℃,and the yield of water-soluble dietary fiber was 32.06%.Garlic water soluble dietary fiber showed a strong scavenging ability to O2-free radical,DPPH free radical,and the scavenging rate increased with the increase of its concentration,showing a good dose effect relationship.Therefore,it was a kind of high quality food fiber and can be used as food additive.